Study On The Effect Of Three Exogenous Amino Acids On The Color Of Emulsion Sausage

The color of meat and meat products is one of the important factors that influencing consumer subjective impression.Nitrite is a traditional additives to improve the color of meat products.However the application of nitrite presents potential safety hazards.As a result,developing an effective and safe method to improve the color is necessary.In this study,L-Arg/L-Lys/L-Cys was added to the emulsified sausage to investigate the effect of L-Arg/L-Lys/L-Cys on the quality characteristics such as color of emulsified sausage.On this basis,the mechanism of L-Arg/L-Lys/L-Cys synergistically improves the color of emulsified sausage with NaNO2 was further investigated.The preliminary conclusions are as follows:1.The effect of L-Arg/L-Lys/L-Cys on the color of emulsified sausage.(1)Compared with the control,combined addition of 0.5%L-Arg/L-Lys/L-Cys and 0.01%NaNO2 significantly increased the a*values but decreased L*,b*values,which give the product a good color.Additionally,L-Arg/L-Lys/L-Cys significantly improved the water holding capacity and texture characteristics but decreased the cooking loss of emulsified sausage.(2)Compared with the individual addition of L-Arg/L-Lys/L-Cys/NaNO2,the combined addition of L-Arg/L-Lys/L-Cys and NaNO2 significantly decreased the MetMb(Fe3+)content,indicating that L-Arg/L-Lys/L-Cys can cooperatively prevent Mb(Fe2+)oxidation.(3)Compared with the individual addition of NaNO2,the combined addition of L-Arg/L-Lys/L-Cys and NaNO2 significantly decreased the content of residual nitrite.(4)L-Arg/L-Lys/L-Cys cooperate with NaNO2 to promote the formation of Nitroso Pigment.Moreover,the structure of nitroso pigment can be assigned to monnitrosyl ferrohemochrome.2.The mechanism of L-Arg/L-Lys/L-Cys improve the color of emulsified sausage.(1)L-Arg/L-Lys/L-Cys reduce the MetMb(Fe3+)to Mb(Fe2+)O2,and also improving the oxidation stability of myoglobin.Additionally,Mb(Fe2+)NO was formed after the addition of NO.(2)When NO was introduced to the solution of MetMb(Fe3+)which was treated L-Arg/L-Lys/L-Cys,hyperfine splitting peaks were observed in EPR spectrum.In addition,added L-Cys or the combination of L-Cys with NaNO2 to the solution of MetMb(Fe3+),a signal peak at 320 mT was observed.(3)The addition of L-Arg/L-Lys/L-Cys may induced MetMb(Fe3+)to occur chemical changes.Therefore,Lys/Arg/Cys can promote the formation of Mb(Fe2+)NO by reducing MetMb(Fe3+)to Mb(Fe2+)O2.In particular,L-Cys coordinates with Mb(Fe2+)to form stable coordination compound that may be responsible for the improved color of emulsified sausage.